Crab Cakes
18 ingredients
14 steps
Ingredients
- 2 tablespoons butter, plus 1/2 cup melted
- 1 tablespoon minced green onion
- 1 teaspoon minced garlic
- 1 tablespoon minced red bell pepper
- 2 tablespoons flour
- 3/4 cup heavy cream
- 1 egg yolk, lightly beaten
- 1 tablespoon Dijon mustard
- 2 teaspoons hot chili sauce
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced fresh basil
- 1 teaspoon salt
- 1 pound claw blue crab meat, picked for shells
- 1 pound lump back fin blue crab meat, picked for shells
- 3 cups light whole wheat bread cubes
- 1/4 cup minced fresh chives
- 1/4 cup minced fresh parsley
- 1 teaspoon fresh cracked black pepper
Directions
-
1Preheat the oven to 425.
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2In a medium saucepan over medium heat, melt 2 tablespoons of butter and add the green onion, garlic, and bell pepper.
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3Simmer for 1 minute, and whisk in the flour.
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4Simmer for an additional minute.
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5Whisk in the heavy cream, raise the heat, and whisk continuously until the sauce comes to a boil and thickens, about 5 minutes.
-
6Remove from the heat and whisk vigorously.
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7Stir in the egg yolk, mustard, chili sauce, and lemon juice and refrigerate to chill.
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8Stir in the basil, salt, and crab meat and form into 12 patties.
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9Set aside.
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10Combine the bread, herbs, and pepper in the bowl of the food processor and process to fine crumbs.
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11Coat the crab cakes in the crumbs.
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12Place on a buttered baking sheet, drizzle with the 1/2 cup of melted butter, and bake for 5 to 7 minutes, until theyre golden and hot.
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13VARIATION
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14Two pounds shredded smoked fish (bluefish, whiting, salmon) may be substituted for the crab to make smoked fish cakes.
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